In The Hands of the Farmer, Prix Fixe Dinner at Fleeting

In the Hands of the Farmer

Tuesday, August 26th

6pm to 9pm

Join us for an unforgettable evening of farm-to-table dining, where the story of each ingredient comes to life. In the Hands of the Farmer celebrates the incredible work of our local farm partners, pairing their freshest seasonal harvests with an optional curated wine pairing for an exclusive dinner at Fleeting.

Throughout the evening, the farmers themselves will share the stories behind their farms, their growing methods, and the products featured in each course—offering a rare and personal connection to the food on your plate.

We are proud to collaborate with Tybee Oyster Co., Bradford Farms, Anchored Shrimp Co., Billy’s Botanicals and Swampy Appleseed to create a dining experience unlike any other.

Highlights of the Evening

Six-course menu showcasing locally sourced ingredients
Farmer introductions and stories woven into the meal
Perfect wine pairings available for each course

Menu (subject to change to feature the freshest seasonal ingredients)

Amuse-Bouche – Chilled Watermelon Slice

Compressed with lime and mint, lightly dusted with pink peppercorn

First Course – Tybee Oyster Co. – Tybee Salt Bombs

Three chilled oysters topped with delicate saffron oil, caviar, and freeze-dried strawberry suman powder.

Second Course – Bradford Farms – Charred Cabbage & Buttermilk

Grilled sweet cabbage over green-oil streaked buttermilk sauce, garnished with pickled Fresno peppers and toasted benne seeds.

Third Course – Anchored Shrimp Co. – Shrimp Sausage Plate

House-made shrimp sausage with grilled sourdough, pickled farm vegetables, and fermented chili aioli.

Fourth Course – Billy’s Botanicals – Local Catch Crudo

Thinly sliced local fish in muscadine ponzu, with fresh muscadine slices, cucumber ribbons, basil flowers, and pink peppercorn.

Fifth Course – Swampy Appleseed – Pastrami-Spiced Chicken Ballotine

Roasted chicken breast with pastrami-seasoned thigh sausage stuffed under the skin, served with seared local mushrooms, and a fermented mushroom & brown butter emulsion sauce.

Sixth Course (Dessert) – Honeydew–Muscadine Cream Tart

Honeydew-infused cream filling in a crisp tart shell, glazed with muscadine reduction, topped with fresh muscadine halves and mint.